Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)

Hernández, Alejandro; Martı́n, Alberto; Aranda, Emilio; Bartolomé, Teresa; Córdoba, Maria de Guı́a

doi:10.1016/j.foodchem.2007.02.044

Cited by 15 publications

(12 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the field of food quality, in recent years, CE has been a fundamental technique broadly applied for the analysis of protein profiles, proteins, amino acids, immunoglobulins and peptides 55–74 and antioxidant compounds 75–89. To a lesser extent, it has also been useful for the determination of organic acids 90–96, inorganic ions 97–99, carbohydrates 100–103 and other compounds such as salicylaldehyde 104, sorbate and benzoate 105, folic acid 106, saccharine and aspartame 107, glucosinolates 108 and water‐soluble vitamins 109 in different kinds of food matrices.…”

Section: Applications Of Miniaturized Techniques In Food Analysismentioning

confidence: 99%

See 1 more Smart Citation

Food analysis: A continuous challenge for miniaturized separation techniques

Asensio-Ramos

Hernández-Borges

Rocco

et al. 2009

J of Separation Science

View full text Add to dashboard Cite

One of the current trends of modern analytical chemistry is the miniaturization of the various tools daily used by a large number of researchers. Ultrafast separations, consumption of small amounts of both samples and reagents as well as a high sensitivity and automation are some of the most important goals desired to be achieved. For many years a large number of research laboratories and analytical instrument manufacturing companies have been investing their efforts in this field, which includes miniaturized extraction materials, sample pre‐treatment procedures and separation techniques. Among the separation techniques, capillary electromigration methods (which also include CEC), microchip and nano‐LC/capillary LC have received especial attention. Besides their well‐known advantages over other separation tools, the role of these miniaturized techniques in food analysis is still probably in an early stage. In fact, applications in this field carried out by CEC, microchip, nano‐LC and capillary LC are only a few when compared with other more established procedures such as conventional GC or HPLC. The scope of this review is to gather and discuss the different applications of such miniaturized techniques in this field. Concerning CE, microchip‐CE and CEC works, emphasis has been placed on articles published after January 2007.

show abstract

Section: Applications Of Miniaturized Techniques In Food Analysismentioning

confidence: 99%

“…Other interesting application of this type of analysis is the determination of the protein profile to determine adulteration, detect the presence of GMOs or even, relate food properties with these profiles 55, 61, 68, 71, 72. Besides, of especial interest is the work developed by Wu et al .…”

Section: Applications Of Miniaturized Techniques In Food Analysismentioning

confidence: 99%

Food analysis: A continuous challenge for miniaturized separation techniques

Asensio-Ramos

Hernández-Borges

Rocco

et al. 2009

J of Separation Science

View full text Add to dashboard Cite

show abstract

“…The Hungarian paprika had been mixed with paprika from South America following a drought in the summer previously [8]. The threat of adulteration means the authentication of paprika from the Murcia and La Vera region of western Spain is important as they have protected designation of origin (PDO) status [5,[9][10][11]. The authentication of Szegedi paprika from Hungary as another product with PDO status is also essential [12].…”

Section: Introductionmentioning

confidence: 99%

“…The authentication of Szegedi paprika from Hungary as another product with PDO status is also essential [12]. Various methods have been developed to identify these protected spices and characterize the PDO status, including DNA typing methods [11], free zone capillary electrophoresis (FZCE) [5], elemental analysis along with chemometrics [10,12] and UV-Vis with chemometrics [9]. Characteristic fingerprints based on phenolic compounds of paprika have also been obtained from chromatographic approaches, with high-performance liquid chromatography ultraviolet (HPLC-UV) and HPLC-electrochemical detection (EC) being used alongside chemometrics to determine varieties and origin of paprika [13,14].…”

Section: Introductionmentioning

confidence: 99%

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

Galvin-King

Haughey

Elliott

2020

Foods

View full text Add to dashboard Cite

The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R2) and measurement of prediction (Q2) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50–90% (NIR) and 40–90% (FTIR). Sudan I dye is a commonly used adulterant in paprika; however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.

show abstract

“…Within this context, the substitution of ingredients, the addition of (illegal) substances and false declaration of origin are important and challenging issues to the authorities and the food industry. Both targeted and non-targeted (fingerprinting) methodologies-some in combination with multivariate chemometric methods such as principal component analysis (PCA) and partial least squares regression-discriminant analysis (PLS-DA) have been proposed to address paprika classification and authentication issues [13,29,[39][40][41][42][43][44][45][46]. As an example, we recently proposed a UHPLC-MS/MS method, using a triple quadrupole instrument for the determination of 36 polyphenols and phenolic compounds in paprika samples, which was applied to PDO authentication by PCA and PLS-DA [28].…”

Section: Introductionmentioning

confidence: 99%

Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes

et al. 2020

View full text Add to dashboard Cite

Society’s interest in the quality of food products with certain attributes has increased, the attribute of a Protected Designation of Origin (PDO) being an effective tool to guarantee the quality and geographical origin of a given food product. In Spain, two paprika production areas with PDO (La Vera and Murcia) are recognized. In the present work, targeted UHPLC-HRMS polyphenolic and capsaicinoid profiling through the TraceFinderTM screening software, using homemade accurate mass databases, was proposed as a source of chemical descriptors, to address the characterization, classification, and authentication of paprika. A total of 126 paprika samples from different production regions—Spain (La Vera PDO and Murcia PDO) and the Czech Republic, each including different flavor varieties, were analyzed. UHPLC-HRMS polyphenolic profiles showed to be good chemical descriptors to achieve paprika classification and authentication, based on the production region, through principal component analysis and partial least squares regression-discriminant analysis, with classification rates of 82%, 86%, and 100% for La Vera PDO, Murcia PDO, and the Czech Republic, respectively. In addition, a perfect classification was also accomplished among the flavor varieties for the Murcia PDO and Czech Republic samples. By employing the UHPLC-HRMS polyphenolic and capsaicinoid profiles as chemical descriptors, acceptable discrimination among La Vera PDO flavor varieties was also achieved.

show abstract

Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)

Cited by 15 publications

References 22 publications

Food analysis: A continuous challenge for miniaturized separation techniques

Food analysis: A continuous challenge for miniaturized separation techniques

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes

Contact Info

Product

Resources

About